Add everything to a pot, and whisk while heating over a medium flame until just before simmering. Everything should be combined nicely and the mixture slightly thickened.

Chill to 40 degrees F, at least four hours. An hour before churning, remove a quarter cup of the gelato base to the freezer. when it's solid, mix it back in to the base and churn. This ensures a quick firming up and a dense result.

When the mixture has thickened to soft serve texture, add chocolate or strawberries or whatever other mix-ins you'd like. I forgot to do straciatella, but my chocolate was already in chunk form, so I just folded in a half cup

Ripen in the freezer for at least a few hours. Warm to ~15 degrees to serve. Top with a touch more olive oil or a sprinkling of sea salt. Some folks like to drizzle on balsamic vinegar, but that comes off a little too salad-y for me.

This makes about four cups of gelato, so, to get one 5 mg dose, that's a third of a cup serving. That's pretty small, but I didn't want to make 10 mg, which many people will want to have, an unreasonable amount of gelato to eat.